Ube Macaroons Dipped in White Chocolate
These ube macaroons came about when a friend gave me this can of ube flavored condensed milk she had purchased because she had never seen it before. She thought, given my purple cow bread and my purple velvet cake, that I might like to make another purple baked good.
Before I go further, I just want to revisit the macaron or macaroon? confusion that I’ve written about before. Today, we’re making macaroons, which, though also flourless, are much easier and much less finicky than macarons.
Ube macaroons are made like all other macaroons. Mix the condensed milk and coconut in a bowl. Whip egg whites to soft peaks and fold them into the coconut mixture.
Drop spoonfuls (or cookie scoopfuls) onto lined baking sheets and bake. Mine spread more than expected, and so I trimmed them before dipping them in the white chocolate.
Frequently asked questions about ube macaroons
For macaroons you don’t need to have whipped the egg whites so stiff that you can turn the bowl upside down over your head, but when you pick up the beater and turn it upside down, the peak of the egg whites should stay firm or bend down only a little (see pic).
You can and you should if you are going to be keeping these at room temperature. But you don’t need to, especially if you are planning to freeze the macaroons. You can find temperatures and tempering instructions for white chocolate and other chocolates here.
YES. Macaroons can be frozen in an airtight container or freezer bag for about three months.
Yam. Ube is only very distantly related to purple sweet potatoes.
Macaroons should be gluten-free, as they are a classic Passover treat, but I would advise you to look at the packaging ingredients if you are concerned about an adverse reaction to gluten.
- Stand mixer or hand blender
- baking sheets (2)
- 1 can (13.4oz) ube flavored condensed milk
- 1 bag (14 oz) sweetened, shredded coconut
- 1 tsp vanilla
- 1 pinch salt
- 2 egg whites
- ½ lb white chocolate
- Preheat the oven to 325°F.
- In a medium sized bowl, combine the condensed milk, coconut, vanilla, and salt.
- In the bowl of a stand mixer or in a small bowl using a hand mixer, whip the egg whites to the stiff peak stage. Then, as gently as possible, fold them into the coconut mixture.
- Using a medium size cookie scoop or two teaspoons, scoop out mixture onto baking sheets lined with silicone mat or parchment paper, spacing each scoop 1-2 inches apart.
- Bake for 25-30 minutes until the macaroons are dry, rotating the pans about halfway through.
- Let cool on the pans and then transfer to cooling racks to cool completely.
- Melt or temper the white chocolate, depending on your preference (see FAQs). Dip the bottoms of the macaroons about 1/4" into the chocolate and then invert on the cooling racks with a piece of parchment, wax paper, or paper towel below to catch any drips.
- If not tempered, the macaroons should be stored in the refrigerator. Bring to room temperature before serving.
If you make these ube macaroons or just want to tell me how much you love purple food, please leave comment or share a pic!
Make another recipe from the uglyducklingbakery cookie archives.
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